Orange Coconut Bundt Cake #SundaySupper
Spring is in the air, can you feel it? I can and I wanted to bake a special cake to celebrate the change of season. Orange Coconut Bundt Cake is one that will cause you to spring into action and start baking.
Even though the cake has a cup of sour cream, it is not a heavy pound cake. It’s quite the contrary and wait until you taste the topping. The orange zest in the glaze adds a wonderful punch of flavor to the top of the cake.
I took this cake with me to Quantum House (like a Ronald McDonald house) this week and everyone loved it. Samuel did not get to taste the cake before we went. As Samuel was eating a piece I told him that we would be leaving once he was finished to which he responded, “NO, not until I get another piece of cake!”
Do you know what else this Orange Coconut Bundt Cake has in it? EGGS! Yup, the humble egg is what my Sunday Supper Movement family is honoring today with all sorts of fabulous recipes. So be sure to check them all out because the choices are egg-ceptional!
| Orange Coconut Bundt Cake | Print |
- Orange coconut cake:
- 2¾ cups (13.15 ounces) all purpose flour
- ½ teaspoon (.05 ounces) baking soda
- 14 tablespoons unsalted butter, softened
- 2¼ cups (16.75 ounces) sugar
- 1½ teaspoons (.15 ounces) orange zest, one orange
- 4 eggs
- 1 cup (8.80 ounces) sour cream
- ¼ cup (2.50 ounces) orange juice
- 1¾ cups (4.65 ounces) shredded sweetened coconut flakes
- Orange glaze:
- 1½ - 2½ cups (7.20 - 12 ounces) confectioners sugar, depending on thickness desired
- ¼ cup (2.50 ounces) orange juice
- 1½ teaspoons (.15 ounces) orange zest, one orange
- For the orange coconut cake:
- Preheat the oven to 350°. Butter a 10 - 12 cup bundt pan and set aside.
- Whisk together the flour and baking soda. Set aside.
- Place the butter, sugar and orange zest into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time. Blend in half of the dry ingredients.
- Mix in the sour cream and orange juice. Add the remaining dry ingredients followed by the coconut flakes.
- Spoon the batter into the prepared pan.
- Bake at 350° for 55 minutes. Remove from the oven and cool in the pan for 10 minutes.
- Cover the top of the pan with a cooling rack. Turn upside down and gently remove the pan. Allow the cake to cool completely before glazing.
- For the glaze:
- Combine all of the ingredients into a small bowl. Stir until smooth.
- Transfer the glaze to a plastic freezer bag. Seal the bag and cut off one of the bottom corners.
- Place the cooling rack over a piece of wax paper. Drizzle the glaze over the top of the cake so that it drips down the sides.
Many thanks to Wendy at Wholistic Woman for hosting this egg-citing event!
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
Desserts
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
